Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter.
Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.
Cook's Note: I like to use my flat-bottomed wok.
Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.
Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.
Remove the flowers with a slotted spoon and then drain on a paper towel.